I know another pasta recipe! Pasta is a vehicle for so much deliciousness that it is hard not to share this recipe. The basic recipe came from Food 52 and author Kendra Vaculin. However I tweeted it using butter and EVOO, sherry, chicken stock which I think is richer, shallots as well as garlic and lightened it up a bit with half and half. Lip smacking good if I do say so myself.
4 ounces of your favorite pasta cooked according to directions
2 cups chopped mushrooms. I like cremini
2 tablespoons butter softened
2 tablespoons EVOO
2 cloves of garlic minced
1 medium shallot minced
1/4 cup sherry
1/2 cup half and half
1/2 cup chicken stock
1/3 cup grated Parmesan
* Make sure all ingredients are at room temperature
Melt butter in EVOO over a medium high heat. Add mushrooms, garlic and shallot cooking until mushrooms begin to brown and a font is in the bottom of the pan. Add sherry and cook until reduced, about 3 minutes. Add chicken stock, bring to a simmer, reduce heat and add half and half. Cook gently about 5 minutes. Add cooked pasta mixing into sauce. Taste for salt and pepper remember you will add salty cheese. Remove from heat and add cheese. Save a tablespoon or so for garnish. Place in a pretty Italian style bowl! Garnish with remaining cheese and a pinch of black pepper! Mangia
In Cherry Hill we eat awfully good!